Cassata Gelata I Molded Ice Cream
Transform your dessert repertoire with the dazzling *Cassata Gelata I Molded Ice Cream*—a show-stopping Italian treat that layers indulgence and elegance in every bite. This no-bake frozen dessert brings together creamy layers of vanilla, chocolate, and pistachio ice creams, interspersed with bursts of candied fruit, crunchy chopped almonds, and a hint of rum or orange liqueur for a sophisticated twist. Topped with a soft sponge cake layer and molded into a loaf for striking presentation, this cassata is the perfect centerpiece for special occasions or summer gatherings. Garnish with a dusting of cocoa powder and fresh mint leaves for a final flourish. With just 30 minutes of prep and a touch of freezing magic, this recipe delivers a luxurious, crowd-pleasing dessert that’s as easy to make as it is to admire.
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Recipe Information
Ingredients
- 2 cups Vanilla ice cream
- 2 cups Chocolate ice cream
- 2 cups Pistachio ice cream
- 1 cup Candied fruit (e.g., cherries, orange peel, etc.), chopped
- 6 pieces Sponge cake slices
- 1 cup Almonds, chopped
- 1 tablespoon Dark rum or orange liqueur
- 1 teaspoon Unsweetened cocoa powder (optional, for garnish)
- 4 leaves Fresh mint leaves (optional, for garnish)
Instructions
Remove all three ice cream flavors (vanilla, chocolate, pistachio) from the freezer and let them sit at room temperature for 5–10 minutes to slightly soften for easier spreading.
In a medium mixing bowl, combine the chopped candied fruit, chopped almonds, and the rum or orange liqueur. Stir well and set aside to infuse the flavors.
Line a loaf pan or cassata mold with plastic wrap, ensuring the wrap overhangs the edges of the pan for easy removal later.
Spread the vanilla ice cream into the bottom of the prepared mold in an even layer. Use a spatula to smooth the surface.
Sprinkle half of the fruit-almond mixture over the vanilla ice cream layer.
Spread the chocolate ice cream on top of the fruit-almond mixture to create the second layer. Smooth the surface with a spatula.
Add the remaining fruit-almond mixture on top of the chocolate ice cream layer.
Spread the pistachio ice cream evenly on top as the final layer. Smooth the surface as much as possible.
Gently press the sponge cake slices onto the pistachio ice cream layer, ensuring full coverage. Trim pieces as needed to make them fit snugly.
Wrap the overhanging plastic wrap over the cake layer to seal the mold. Freeze for at least 4 hours, or until the dessert is completely firm.
When ready to serve, unwrap the plastic wrap and carefully invert the mold onto a serving platter. Remove the mold and peel off the plastic wrap.
Optional: Dust the top of the cassata gelata with unsweetened cocoa powder for added flair, and garnish with fresh mint leaves.
Slice with a sharp knife and serve immediately. Enjoy your elegant Cassata Gelata!
Nutrition Facts
Calories |
4176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.5 g | 216% | |
| Saturated Fat | 61.3 g | 306% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 1448 mg | 63% | |
| Total Carbohydrate | 600.2 g | 218% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 443.4 g | ||
| Protein | 77.5 g | 155% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1130 mg | 87% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2316 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
